PORK SOFTNESS ASSESSED SUBJECTIVELY AND OBJECTIVELY USING VACUUM-INDUCED CHANGES IN REFLECTANCE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1998.tb00739.x/fullpdf
Reference18 articles.
1. Objective measurements of pork quality: Evaluation of various techniques
2. Effect of halothane genotype, breed, feed withdrawal, and lairage on pork quality of belgian slaughter pigs.
3. The influence of terminal sire genotype, sex, slaughter weight, feeding regime and slaughter-house on growth performance and carcass and meat quality in pigs and on the organoleptic properties of fresh pork
4. Comparison of non-carriers and heterozygous carriers of the RN− allele for carcass composition, muscle distribution and technological meat quality in Hampshire-sired pigs
5. The Use of the Electrical Characteristics of Muscle for the Objective Detection of PSE and DFD in Pork Carcasses Under Commercial Conditions
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Correlation of fresh muscle firmness with sensory characteristics of pork loins destined for a quality focused market1;Journal of Animal Science;2015-10-01
2. Evaluating an objective method to measure fresh pork loin firmness;Meat Science;2007-10
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